Vietnamese-style beef salad

Vietnamese-style beef salad

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(2 ratings)

Prep: 30 mins Cook: 10 mins


Serves 4
Lighten up beef mince in this Asian inspired noodle salad with crunchy carrots, beansprouts, and crushed peanuts

Nutrition and extra info

Nutrition: per serving

  • kcal517
  • fat27g
  • saturates10g
  • carbs33g
  • sugars8g
  • fibre5g
  • protein33g
  • salt2.1g
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  • 500g beef mince
  • 2 red chillies, 1 finely chopped, the other thinly sliced
  • 4 garlic cloves, crushed
  • 100ml oyster sauce
  • 3 limes, juice of 2, 1 cut into wedges



    The same shape, but smaller than…

  • 300g bag cooked rice noodles
  • 3 carrots, cut into thin julienne



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 300g bag beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • small bunch mint, leaves picked



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 50g unsalted peanuts, roughly chopped


  1. Dry-fry the beef in a frying pan until nicely browned and starting to crisp, then pour off any fat. Add the chopped chilli and garlic, and fry for a few more mins. Add the oyster sauce and lime juice, and cook for another 5 mins until sticky.

  2. To assemble the salad, divide the rice noodles between bowls, top with the beef, then place a handful of carrot, beansprouts and mint leaves around each bowl. Sprinkle with peanuts and the sliced chilli. Before eating, toss all the ingredients together.

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Comments, questions and tips

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Saize's picture
4th Oct, 2017
Quick and simple to muster up. Nice little kick to meal.
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